Bread Pudding
From Kirmess cook book, 1907
Serves 5
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 155. The excerpt below is the record exactly as published.
BREAD PUDDINGS. Mrs. Ralph Stauffen, Providence, R. L One pint of bread crumbs, one quart of milk, four eggs, (reserving the whites for the meringue), one- fourth cup of sugar, rind and juice of one lemon, a little salt and some small pieces of butter, when baked add meringue, brown in oven quickly. DESSERTS. 363 QUEEN OF PUDDINGS. Mrs. Oliver B. Blanchard. One pint fine bread crumbs^ one quart of milk, one cup of sugar, the yolks of four eggs, well beaten with a pinch of salt, the grated rind of a lemon, a piece of butter the size of an egg. Bake until done but not watery. Whip the whites of the eggs stiflE, beat in half teacup of sugar in which has been strained the juice of the lemon. When the pudding is cool, spread over the top a layer of jelly, and then the whites of the eggs. Place in oven to brown slightly. BREAD PUDDING. Mrs. Oeorge M. Culver. To one quart of bread crumbs soaked soft in a cup of hot milk add, one cupful of molasses, one cupful of raisins, one teaspoonful each of spices, one teaspoonf ul of salt, one tablespoonful of butter, one teaspoonful of soda, two eggs, well beaten, one cupful of flour, sifted
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